Andrea Kremer's Caesar Salad Clare

Prep Time
00:30

Steep 2 Hours

Chef: Andrea Kremer, NFL Reporter, Sunday Night Football

Serves 6

1/2 cup olive oil
4 garlic cloves, halved
1/4 cup white wine vinegar
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
One 2-ounce can anchovy fillets packed in oil, finely minced
2 large egg yolks
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper
2 heads romaine lettuce
Croutons

Put the oil in a medium bowl and add the garlic. Let steep for 2 hours at room temperature, or longer in the refrigerator. Remove and discard the garlic.

Add the vinegar, mustard, Worcestershire sauce, anchovies, egg yolks, and cheese and whisk until thickened slightly and lighter in color. Season with salt and pepper to taste.

Rinse the lettuce and pat or spin it dry. Tear the leaves into bite-size pieces and put them in a large bowl with enough dressing to just coat the leaves; toss to evenly coat. Divide the lettuce among 6 serving plates and top with croutons. Serve immediately.